When life gives you lemons, make lemonade. When life gives you apples, make pie, cake, crumbles, tartes, or how about some sweet delicious sauce. At this amazing time of the year, apple season is in full bloom. So, when I went to pick my own apples at Quinn Farm, and came back to my kitchen with a large bag full of apples, I reacted naturally with: “what am I going to do with all these apples”? I really enjoy making possibly the best apple sauce ever! Just note, I cooked the apples with the peel on, but you can it take off if you want. I leave it on is because it gives the sauce a really nice color, and a little more flavor. Here’s how you can do it:
Possibly The Best Apple Sauce Ever
12 apples (I used a mix of Cortland, Macintosh, and Spartan. Use whatever apples you like)
1/4 cup sugar
1 teaspoon of fresh ginger (please don’t use the powder stuff)
1 teaspoon of cinnamon
Zest of 1 lemon
Juice of 1 lemon
Materials: 1 medium sauce pot, 1 large bowl, spatula or wooden spoon, apple corer, colander/strainer
1. Zest one lemon, and set aside. Cut the lemon in half, and squeeze the juice in a large bowl (don’t forget to remove the seeds). Fill the bowl with water.
2. Core the apples, then cut into about 1-inch pieces. Place the chopped apples in the bowl of lemon-water as you go to prevent browning.
3. Heat a pot to medium heat. Drain the apples, then place them in the pot. Add 1/4 cup sugar, lemon zest, 1 teaspoon of cinnamon, and 1 teaspoon of fresh ginger. TIP: freeze your ginger, then grate it on a microplane for best results.
4. Cook the apples with the lid on over medium to medium-low heat until apples become very soft. This should take about 40 minutes. Stir occasionally to prevent the apples from sticking to the bottom of the pot.
5. When the apples become soft, place them in a colander/strainer over a large bowl. It’s best to work in batches here, so add about 1/3 of the apples at a time. Press the hot apples with a spatula, large spoon, or ladle. This will create a wonderful, smooth consistency to the apple sauce, and will also leave the peels in the colander, which you can discard later.
6. Serve and enjoy!